LENGUA CON CHAMPIGNON


Ingredients:

2 tbsp chopped garlic
1 cup chopped onions
1/2 cup chopped green bell peppers
3 tbsp olive oil
2 cups broth
1 cup mushrooms, sliced
1 (400 g) can cream of mushroom soup
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
1 cup green peas
2 cups cubed potatoes
1 tsp iodized fine salt
1 tsp pepper
1 pc MONTEREY OX TONGUE, cleaned and boiled until tender then cubed

Procedure:

  1. Sauté garlic, onions and bell peppers in olive oil.
  2. Add broth, mushrooms, cream of mushroom soup, cream, green peas and potatoes. Season with salt and pepper.
  3. Once simmering, add cubed ox tongue. Simmer until potatoes are done.
Makes 6 servings
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